At my food and nutrition websites, there is a lot of interest in the benefits of granola. But that raises the question “what is granola?” Especially in the context of food and nutrient research.
Because if granola is found to be beneficial, how will those benefits apply to different granola recipes?
Here, I’ve selected 4 studies at random that investigate properties of granola. Later, I plan to extend this research to focus on specific diseases or aspects of wellness. So if you have a particular health concern related to eating granola, please tell me about it in the feedback form below.
Granola Ingredients Research Topics
- Agave Granola Bars
- Ingredients for standard granola were: oat flakes; soy lecithin; whole wheat flour; cane sugar; vegetable oil; vanilla essence; and honey. In experimental granola bars, wheat flour, honey and sugar were replaced with agave products.
Zamora-Gasga, Victor Manuel, Guadalupe Loarca-Piña, Pedro Alberto Vázquez-Landaverde, Rosa Isela Ortiz-Basurto, Juscelino Tovar, and Sonia G. Sáyago-Ayerdi. "In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars." LWT-Food Science and Technology 60, no. 2 (2015): 766-772.
- Resistant Starch Granola Bars
- Ingredients for standard granola were: oats (Quaker Oats, Old fashion, 100% wholegrain); Waxy Corn Starch Amioca; Shredded Coconut; Almonds; Baking Soda; Honey; Canola Oil; Egg Whites; Vanilla Extract; Vanilla Imitation; TIC gum Arabic. In experimental granola bars, waxy corn starch was replaced with RS2: Hi Maize.
Aigster, Annelisse, Susan E. Duncan, Frank D. Conforti, and William E. Barbeau. "Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals." LWT-Food Science and Technology 44, no. 10 (2011): 2159-2165.
Conclusion: Incorporation of RS [Resistant Starch] in foods [cereal-based products such as granola bars] may help against conditions such as obesity and chronic diseases such as type 2 diabetes and cardiovascular disease.
- Almond and Cerrado Fruit Granola
- Ingredients for standard granola were: Oat flakes; Roasted cashews; Brazil nuts; Black raisins; wheat germ; corn flakes; brown sugar; sesame; linseed; honey; and corn oil. In experimental granola bars, cashews, Brazil nuts and raisins were replaced with baru almonds and dried cerrado fruits.
Souza, Priscila Laís C., and Mara R. Silva. "Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog)." Journal of food science and technology 52, no. 3 (2015): 1712-1717.
Conclusion: given its considerable protein, fiber and iron content, the granola made with 10 % dried caju-do-cerrado and 10 % baru almond has high nutritional potential.
- Sucrose-free Granola
- Ingredients for standard granola were: barley flakes; groundnut bits (crushed peanuts); cocoa powder; sucrose; and unsalted butter. In experimental granola bars, sucrose was replaced with coconut sugar, fructooligosaccharide and inulin.
Sethupathy, Priyanka, Priyanga Suriyamoorthy, Jeyan A. Moses, and Anandharamakrishnan Chinnaswamy. "Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives." International Journal of Food Science & Technology 55, no. 1 (2020): 348-356.
- Olive Granola Bars
- Ingredients for standard granola were: Sourdough; Rolled oats; Raw sesame seeds; Extra Virgin Olive Oil; Coconut flaked and sweetened; Almond, roasted and unsalted, Multi flower honey; Chocolate chips; and salt. For experimental granola bars, dried olive paste was added to the mixture, effectively replacing 5% of all ingredients.
Cecchi, Lorenzo, Noah Schuster, Dan Flynn, Rose Bechtel, Maria Bellumori, Marzia Innocenti, Nadia Mulinacci, and Jean‐Xavier Guinard. "Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production." Journal of food science 84, no. 10 (2019): 2995-3008.
Conclusion: thus adding potential economic value to the virgin olive oil production chain and allowing for a higher daily intake of phenols from Olea europaea L., whose beneficial health properties are well recognized
Note that granola is often viewed as synonymous with oatmeal. However, the oats content varies widely. To the extent that one granola is made from barley, not oats.
Your Granola Ingredients Research Topics
Your own granola ingredients research depends on your circumstances. So you need to think about:
- Which granola ingredients are you interested in?
- Do you have a set granola recipe or flexible ingredients?
- Do you suffer any illnesses you think might be affected by eating certain granola ingredients?
Once you’ve shortlisted the ingredients that matter to you, start research projects for each of those ingredients.
Please tell me your granola story using the feedback form below.
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